Sweet Squash Squares

These were  SOOOO yummy.  And, such a nice break from a zucchini bread kind of sweet with squash.  Gregg said that it was too sweet, but I gave him a large piece.  When I cut the piece sizes to about the size of fudge, they were the perfect size.

COOKIE LAYER:
½ cup butter
½ cup granulated sugar
1 cup whole wheat flour (I used freshly ground soft white berries)

TOPPING:
2 large eggs
1½ cups packed light brown sugar
1 cup slivered almonds
1 tsp almond extract
1 tsp vanilla extract
2 cups grated yellow squash (about 2 medium-large sized)
2 TBS whole wheat flour (I used fresh ground soft white wheat berries)
½ tsp baking powder
pinch of salt

 

Mixing bowl
Mixer
measuring cups/spoons
cheese grater
13×9 baking pan

Preheat oven to 400° degrees F (200° degrees C)

Grate the squash.

Butter the 13×9 pan.

TO MAKE THE COOKIE LAYER:

Cream together the butter and sugar.  Add the flour until the dough comes together.  With floured hands, pat down to cover the bottom of the pan.

Bake for 15 minutes.

FOR THE TOPPING:

While the cookie layer bakes, make the topping.

In a large bowl, beat the eggs.  Add the brown sugar, almonds, almond extract, and vanilla.

Stir in the squash.

Add the flour, baking powder, and salt.

Mix thoroughly.

When the cookie layer is done, spread the squash mixture evenly on top.

Return to the oven and bake for 30 minutes.

Set the pan on a wire rack to cool.

Cool completely before cutting into squares.

32 squares

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Low sodium.
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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